Healthy family recipe: Lemon Chicken and Snow Peas Stir-Fry

LEMON CHICKEN AND SNOW PEAS STIR-FRY OVER CRISPY NOODLES

Serves 4.

Note: While crispy noodles are a fun accompaniment to this brightly flavored stir-fry, the more traditional steamed rice works well, too.

• 10 oz. angel hair pasta

• 11/2 tsp. dark sesame oil

• 3 tsp. vegetable oil, divided

• 1 lb. chicken tenders or chicken breasts, cut into 1-in. pieces

• 2 garlic cloves, minced

• 2 c. snow peas, trimmed and sliced in half diagonally

• 1/2 c. low-sodium chicken broth

• 1 to 2 tbsp. dry sherry

• 2 tsp. sugar

• 3 tbsp. lemon juice

• 2 tsp. cornstarch

•1/4 tsp. salt

Directions

Preheat broiler. Cook noodles according to package directions. Rinse with cold water and drain well.

Heat remaining vegetable oil in large wok or skillet over high heat. Add chicken; cook and stir 4 to 5 minutes or until chicken is browned and no longer pink in center. Remove from pan. Add mushrooms and sauté for 2 minutes. Add the garlic and cook for another minute. Add the snow peas and continue to cook for another minute or until vegetables are crispy tender. Add the chicken broth, sherry, sugar and lemon peel; cook and stir 1 minute more.

Combine lemon juice, cornstarch and salt in small bowl; stir until smooth. Add the chicken back to the pan. Pour cornstarch mixture over chicken; cook, stirring, for 1 to 2 minutes or until the sauce is slightly thickened.

Spoon chicken and vegetables over nests and serve immediately.

Nutrition information per serving:

Calories555Fat11 gSodium510 mg

Protein41 gCholesterol70 mgDietary fiber5 g